I am totally on a cast-iron skillet craze right now.
I mentioned in my last post that I’d bought a new cast iron skillet cooking magazine, and I haven’t been able to put it down. This Chicken and Broccoli Skillet Casserole is the latest and greatest recipe I’ve made from that magazine. I’m kinda in love with it, the magazine that is, actually the casserole too.
I happen to love broccoli so anytime I see a recipe that has broccoli in it, I’m all over it. I know that are broccoli haters out there, a couple of them happen to live in my house. But the great thing about this casserole is the broccoli can so easily be picked out which is completely necessary at my house.
Creamy and cheesy and full of chicken, broccoli and bacon. . . definitely my kind of comfort food. This comes together in no time and is even quicker if you use a rotisserie chicken (which I didn’t do, but will use next time). I served this with some yummy artisan bread and a green salad and it was the perfect meal.
A simple, delicious casserole perfect for a quick weeknight meal.
- 5 slices bacon, chopped
- 1 1/2 cups broccoli florets
- 1/2 cup butter
- 1 clove garlic , minced
- 1/4 cup flour
- 2 1/2 cups milk
- 2 cups mozzarella cheese, divided
- 3 cups small pasta shells, cooked according to package directions measure dry, then cook)
- 3 cups shredded cooked chicken ((rotisserie would work great)
- Salt & pepper to taste
- In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon with a slotted spoon onto a plated lined with a paper towel. Reserve the drippings and add the broccoli and cook 2 to 3 minutes. Remove with a slotted spoon onto a plate.
- Add butter to the skillet and melt over medium heat. Whisk in the flour and garlic until combined. Slowly whisk in milk and cook until thickened.
- Add one cup of the cheese and stir until melted. Add cooked pasta, chicken, bacon and broccoli and stir until combined. Top with remaining one cup of cheese.
- Season with salt and pepper to taste.
- Place under broil for 5 to 6 minutes or until cheese begins to brown.
Like I’ve said before, if you don’t have a cast-iron skillet, don’t let that stop you from making this. Any large skillet would work, as long as it can be put in your oven. This just cooked up so nicely and evenly in my cast-iron skillet.
Recipe Source: Southern Cast Iron Skillet Magazine Spring 2016
I linked up at Buns in My Oven